Directions

Makes 4 servings

Heat oil in large non-stick pan on med-high. When oil is hot, add eggplant, potatoes, onions, and jalapenos. Saute lightly or until onions start to change color. Add the diced tomatoes and the crushed tomatoes.Gently toss all ingredients.In a small bowl, add all your spices together. Then pour on top of eggplant mixture and gently toss spices into mixture.Cook for 10-15more minutes so flavors combine and serve hot with nan.